New Potatoes alla Savonesa

The following recipe is from the November 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Quentin Bacon]

While Mario Batali's New Potatoes alla Savonesa from Molto Batali isn't a potato salad in the classic American-picnic-mayonnaise sort of way, it's one of those great potato sides that's equally delicious served warm, hot, cool, or at room temperature depending on your mood and menu.

The key of these little potatoes is the bold, green dressing that goes on and soaks in while the potatoes are still warm. Tart white wine vinegar melds with basil, parsley, capers, and scallions, giving the potatoes a sharp, oniony bite tempered with just enough salt from the briny capers and shavings of pecorino that melt and cling to the potatoes.